Rummaging through my cupboards this morning searching for muffin tins I came across my mini bundt tray. It’s been quite a while since they’ve seen the light of day, probably not since last winter when I used them to bake Little Apple and Olive Oil Tea Cakes. Ottolenghi Style. They say that great things come in small packages and I must definitely agree. There is something undeniably elegant about these little lemon and almond cakes. Baked in cute mini bundt tins. Finished with a drizzle of icing. My secret, not so guilty, indulgence. A mere whisper of deliciousness, inhaled in just two bites.
Little Lemon And Almond Tea Cakes With Drizzle Icing
Makes 12 mini bundt cakes
11/3 cups self raising flour
1 cup almond meal
2/3 cup caster sugar
1 teaspoon baking powder
2 eggs
1 cup thick greek style yoghurt
150ml olive oil
zest 1 lemon
icing sugar to dust
For The Drizzle Icing
juice of ½ a lemon
1 cup icing sugar
PREHEAT oven to 170 C fan-forced. Grease and flour a 12 hole mini bundt tin, tapping out any excess flour.
SIFT flour into a medium sized mixing bowl. Stir through almond meal, sugar and baking powder.
WHISK together eggs, yoghurt, olive oil and lemon zest in a jug.
POUR wet ingredients over dry, stirring well with a wooden spoon to combine.
SPOON batter evenly into the mini bundt tin, until about three quarters full When filled tap the tin gently on the kitchen bench to distribute the batter and smooth the top with a palette knife. Any excess batter left over after filling the bundt tin (this will depend on the size of your tin) can be poured into a lined muffin tin.
BAKE for 20 – 25 minutes, middle oven rack position, or until a skewer inserted into the cakes comes out clean.
REMOVE from the oven, allow to cool in the tin a little before transferring onto wire rack to cool completely. Give each of the teacakes a little twist to help release them from from the mini bundt tin.
COMBINE lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed. Make sure your tea cakes are completely cool before drizzling with the glaze.
The Paddington Foodie 
these little cakes look amazing. I love my mini bundt tin but like you I haven’t used it in ages.
I always forget about them. Probably because they are stashed at the back of the cupboard. There is no lovelier way to elevate a simple cupcake or muffin than bake it in a mini bundt tin.
How beautiful! I love lemon desserts, they are so perfect for the summer!
Thanks. The yoghurt seems to make the lemon more intense. They are very moist and light.
I just got over my fear of using my mini-bundt pan. I didn’t grease it well the first time and it was a disaster. Now I mix some flour and melted butter to form a paste. Cakes turn out much easier now now.
I think we’ve all done that. I find the trick to releasing them is to give them a little twist. I am considering sprinkling the greased tins with a little almond meal next time.
Ahh, that sounds like a good idea too.
I remember the apple and olive oil tea cakes, and I have the same baking tin! (I must have unconsciously remembered your tea cakes when I was shopping….) The baking tin makes the cutest cakes doesn’t it, and your lemon tea cakes look every bit as cute as can be.
I think I’m falling in love with my bundt tins all over again. Anything baked in them looks adorable.